All-American Roast Chickpea, Chicken & Avo Salad

Name: All-American Roast Chickpea, Chicken & Avo Salad with Fetta & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Avocado; 1 sachet All-American Spice Blend; 2 Garlic; 330 g Chicken Thigh; 1 packet Greek-Style Yoghurt; 1 packet Dijon Mustard; 1 Brown Onion; 1 Tomato; 1 Cucumber; 1 Lemon; 1 packet Mixed Salad Leaves; 1 packet Fetta Cubes; 1 packet Chickpeas

with Fetta & Garlic Yoghurt

Get up to $230 off

We're in our light and bright era so only a salad will do! With our smokey All-American spice blend on the menu, these chickpeas and chicken are getting a real flavour kick. Toss them in a Dijon-laced salad and serve them up with some avocado, fetta cubes and garlic yoghurt, for a meal that nips that salad craving in the bud!

Tags:

Under 30g carbs

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Avocado

1 sachet

All-American Spice Blend

2

Garlic

330 g

Chicken Thigh

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Dijon Mustard

1

Brown Onion

1

Tomato

1

Cucumber

1

Lemon

1 packet

Mixed Salad Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Chickpeas

Nutritional Values

Energy (kJ)2270 kJ

Calories543 kcal

Fat21 g

of which saturates7.1 g

Carbohydrate33.6 g

of which sugars14.8 g

Dietary Fibre18 g

Protein49.1 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Drain and rinse chickpeas. Slice brown onion into thick wedges. • Place chickpeas and onion on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2

• Meanwhile, roughly chop tomato. Thinly slice cucumber into rounds. Slice avocado in half, scoop out flesh and thinly slice. Slice lemon into wedges. • In a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste. • In a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes. TIP: Chicken is cooked through when its no longer pink inside.

3

• Once chickpeas are done, in a large bowl, combine mixed salad leaves, tomato, cucumber, Dijon mustard, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste.

4

• Slice chicken. • Divide salad between bowls. Top with All-American roast chickpeas, chicken and avocado. • Crumble over fetta cubes and drizzle with garlic yoghurt. Enjoy!